Braaibroodjies are a non-negotiable at any proper South African braai – and this one’s got a twist. With biltong in the mix, Jan takes a classic favourite and turns it into something even more lekker. It’s quick, it’s easy, and it tastes like a Saturday afternoon by the fire.
Food Lovers White Bread
Olive oil or Butter
2 Red onions
Sugar
Balsamic Vinegar
200g Biltong
Tub of cream cheese
240g Cheddar Cheese (slice or grated)
Heat some butter or oil in your pan and fry the onion until soft. Add the sugar and balsamic to the onions and let it simmer over low heat for about 15–20 minutes until the onions are sweet and sticky. Set aside to cool.
Use your most aggressive, biggest and sharpest knife to chop the biltong finely. If you don’t have a knife that in any way fits into this description, buy one.
Build the braaibroodjies: Spread butter or olive oil on one side of each slice of bread (these sides will be outward-facing in the assembled braaibroodjie). Pack half these slices buttered-side down and spread cream cheese on all the slices. Then add a layer of caramelised onions and biltong. Cover with a layer of Cheddar cheese. Close the braaibroodjies with the remaining bread slices, buttered sides facing upwards.
‘Braaibroodjies is draaibroodjies’. Braaibroodjies should be turned often and are braaied in a closed, hinged grid. If you don’t have one, buy one – preferably with adjustable heights to compress each unit perfectly. You want medium-paced, gentle heat and the grid should be relatively high. Your aim is for the cheese to be melted and all other fillings to be completely heated by the time the outsides are golden brown. Slightly opening and closing your hinged grid a few times after the first few turns of the braai process helps the braaibroodjies not to get stuck to the grid.
Spread with soft butter on top, as it is done, straight from the fire, and dust with biltong dust over the warm butter.
Once done, slice each braaibroodjie in half. Generally, I believe that the correct way to slice braaibroodjies is diagonally and the correct time to serve is immediately.
